01/22/2026
This Roasted Sweet Potato, Quinoa, and Kale Salad Recipe (Adapted from Eat Yourself Skinny) combines delicious and hearty like sweet potato and avocado with a pop of pomegranate—a salad that looks as good as it tastes.
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Roasted Sweet Potato, Quinoa and Kale Salad 🍠 🥬 🥗 ✨
A perfect – beautiful, delicious, and hearty.
⭐ Ingredients:
2 medium sweet potatoes, cubed
Spritz of avocado oil
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Oregano
1/2 tsp. chipotle chili powder
1/4 cup uncooked quinoa
1/2 cup chicken broth, or you could use veggie broth or even just water
3 cups kale or mixed greens
1/3 cup pomegranate seeds
1 medium avocado
⭐ For the dressing:
1 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp. minced shallots
1 Tsp honey
Salt/green herbs
⭐ Instructions:
1. Preheat the oven to 425 degrees F if you don’t own or wish to use an air fryer.
2. Rinse sweet potatoes, chopping them into 1/4 inch cubes. Toss with a spritz of avocado or olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on a baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once OR place in an air fryer for 15 minutes, stirring occasionally.
3. While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of chicken (or veggie) broth to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 10 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
4. Combine kale, quinoa and pomegranate in a large bowl and toss with dressing. Fold in roasted sweet potatoes, top with avocado. Serve and enjoy!